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Slow-Cooker Mexican Corn

  • Prep 10 min
  • Total 4 hr 0 min
  • Servings 12
  • Pinterest
    659
  • Print
    694
  • Save
    194
  • Facebook
    83
  • Email
    79

Try this easy summer side for your next BBQ! MORE + LESS -

Tieghan Gerard
September 20, 2016

Ingredients

1
(12 count) bag frozen sweet corn
8
tablespoons butter, softened
2-3 ounces Old El Paso™ Green Chiles
2
teaspoons Old El Paso™ taco seasoning mix
Salt and pepper, to taste
Fresh chopped cilantro, for serving

Steps

Hide Images
  • 1
    Add butter to a bowl and mix with the Old El Paso™ Green Chiles and Old El Paso™ Taco Seasoning. Add salt and pepper to taste.
  • 2
    Cut 12 squares of tin foil, big enough to wrap each ear of corn completely.
  • 3
    Place a piece of frozen corn on each square of tin foil. Spread a little flavored butter over each piece of corn. Wrap the pieces of corn up tightly in the foil and place in the bowl of your slow cooker. Turn the slow cooker to Low, cover and cook for 4-5 hours.
  • 4
    Remove the foil and sprinkle with fresh cilantro. Enjoy warm!

Expert Tips

You can flavor butter in so many different ways—get creative and try a few different flavors!

You can also use fresh corn. Just remove the husk first.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
If there’s one thing summer has an abundance of, it’s corn.

Okay, tomatoes, zucchini and herbs too. But personally, I don’t know a single soul who doesn’t love corn. In fact, it’s the ONLY vegetable my very picky, non-vegetable eating, 19 year-old brother will eat (pathetic, I know). Even younger kids all love corn!

Clearly, corn is a favored veggie. Unfortunately, it can take up a lot of grill and oven space—and I’m always on the lookout for new ways to free up space during big summer cookouts. This is when the slow-cooker comes in handy. It‘s the perfect vessel for cooking my corn and having it ready in time for dinner. Yay!

Making corn in the slow-cooker is honestly so simple and makes eating it later in the day so much easier… and in case you were wondering, yes, it is delicious too! Way better than boiled, and just as good as grilled.

So gather your ingredients and let’s get started!

Add the butter to a bowl and mix with the Old El Paso™ Green Chiles and Taco Seasoning. Add salt and pepper to taste.

Cut 12 squares of tin foil.

Place a piece of frozen corn on each square of foil. Spread a little flavored butter over each ear of corn and wrap the pieces up tightly in foil. 

Place in the bowl of your slow-cooker. Turn the slow-cooker to Low, cover and cook for 4-5 hours.

Remove the foil and sprinkle with fresh cilantro. Enjoy warm!

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